Frog Legs in Bread Cup

Ingredients

• one ounce of butter
• the yolks of six eggs
• one-half cup of cream
• a loaf of bread
• frogs legs
• mushrooms
• truffles

Method

1. 1

   Rub starch into butter and cook for two minutes.

2. 2

   Stir in beaten egg yolks and cream, keeping hot.

3. 3

   Cut crust from bread, scoop out center, brush with butter, and brown in oven.

4. 4

   Pour frog legs and sauce into bread cup, garnish with mushrooms and truffles.

Nutrition per serving

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 7. The excerpt below is the record exactly as published.

one ounce of butter. Let it cook two minutes, take 40 ENTREES from the fire and stir in the yolks of six eggs beaten well with one-half cup of cream. Place this mixture where it will keep hot without cooking. Cut the crust from a loaf of bread, scoop out the center, brush with butter and brown in the oven. Pour the frogs legs and sauce into the bread cup, garnish with mush- rooms and truffles. Simmer a calves' head for two hours. Tie the brains in a cloth, put them in the saucepan with the head and cook two hours longer. Then ex- tract the bones and cut the meat in pieces, re- turn it to the saucepan without the brains, adding two ounces of butter, two dozen stoned olives, one dozen cloves, salt, pepper, cayenne, and a cup of 'white wine. Cook for one hour, then add the brains cut in bits, the shaved peel and piece of one lemon and three hard-boiled eggs sliced. Cook thirty minutes. Thicken the sauce with flour rubbed into butter and serye with the calves' head. 41 JOE TILDEN'S RECIPES FOR EPICURES Chops a la Reine Trim twelve lamb chops very closely and fry lightly in six ounces of butter. Remove them and in the same butter place two onions, sliced, four green peppers minced, one can of mush- rooms minced, and two stalks of celery chopped ; salt, pepper, cayenne, and the juice of a lime. Cook until these ingredients are soft. Stir in six ounces of flour. Then add two cups of milk and cook until the mixture is thick and smooth. Dust a plate with cracker crumbs and on this place a spoonful of the fried mixture. Place a chop on top of this, cover it with an- other spoonful of the mixture and dust with cracker crumbs. Repeat with each chop, and when cold roll each in beaten egg and cracker crumbs, and fry a light brown. 42 ENTREES Boil four calves' feet until tender. Cut into inch pieces and fry in four ounces of butter, with two onions, a little garlic, two green peppers and some mushrooms

Cook this with the app: pantry check, scaling, and the assistant.